~By Molly in the Gallery
With a change of season comes a change in palate; time to swap out those hearty stews and warm casseroles for something lighter and brighter! In our house, this means tacos. Or in this case, beer can chicken tacos! Our go-to is any version of a slow-roasted protein, a pickled vegetable like radishes or jalapenos, crema or cotija cheese, fresh cilantro, handmade tortillas from our local grocery store, and of course my husband’s famous homemade salsa. And a side of beans and rice depending on how motivated we feel.
Last week, we tried out the Clay Coyote Chicken Baker, and I am now a convert. A little beer in the middle and a spice rub later we had the most tender, juicy chicken that fell right off the bone. And dare I say it, I even enjoyed the white meat … and that’s coming from a dark meat purist. Baked for 1.5 hours at 350F, we had time to sip the rest of our beer and enjoy the sunshine coming through the open windows.
The best part of baking a whole chicken is the leftovers. We used ours for pasta, but it would also be great for salad or sandwiches the next day. The cleanup was simple too … a quick soak and run through the dishwasher and it was good to go.